An Alliance in Chocolate: Kendall College and Barry Callebaut

Leading international chocolate company partners with Kendall’s School of Culinary Arts

CHICAGO, May 21, 2009 – Barry Callebaut, the world’s leading manufacturer of high-quality cocoa and chocolate, can add one more distinction to its impressive portfolio: official chocolate partner with Kendall College’s School of Culinary Arts.

“We are thrilled to be a partner with Kendall College,” says Vinod George, trade marketing manager for Barry Callebaut USA, LLC. “We saw an opportunity to collaborate with Kendall’s culinary arts program by helping to educate its students with our chocolate expertise. We look forward to seeing this relationship grow stronger, and are excited about the realm of possibilities.”

One mouth-watering way in which this “alliance in chocolate” will manifest itself on campus is on the desserts menu. All chocolate desserts served in the college’s Zagat-rated white-tablecloth restaurant, The Dining Room at Kendall College, will be made with Barry Callebaut product. According to Dean Christopher Koetke, CEC, CCE, Kendall College will also capitalize on the company’s cadre of artisans and specialists as guest lecturers and trainers in chocolate work. “It’s important to expose students to the high level of expertise that only companies such as Barry Callebaut can offer,” he says.

Kendall faculty and alumni will further benefit by the nearby Barry Callebaut Chocolate Academy, a state-of-the-art, 8,500-square-foot training center offering a diverse range of seminars, demonstrations, theoretical courses and practical workshops. Around the globe, Barry Callebaut Chocolate Academies serve as teaching and training centers for artisans and professionals who want to improve their working skills in chocolate and learn about new trends, techniques and recipes. Besides the U.S. facility based in Chicago, Chocolate Academies operate in Belgium, China, France, India, Poland, Russia, Singapore, Switzerland and The Netherlands. Courses at Barry Callebaut’s Chicago Chocolate Academy are eligible for continuing-education credit through the American Culinary Federation and the Research Chefs Association.

About Barry Callebaut
Based in Zurich, Switzerland, Barry Callebaut has been producing cocoa and chocolate products for more than 150 years. With 2007-08 sales of US$4.4 billion, the company is present in 26 countries, operates approximately 40 production facilities and employs more than 7,000 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate to global retailers, and also provides a comprehensive range of services in the fields of product development, processing, training and marketing.

About Kendall College’s School of Culinary Arts
Founded in 1985, the School of Culinary Arts at Kendall College is among the premier culinary-training programs in the United States, offering associate and bachelor’s degrees and certificates in culinary arts as well as associate degrees and certificates in baking and pastry. The school occupies a stunning “Riverworks” campus near downtown Chicago. The American Culinary Federation has accredited the Culinary Arts Associate and Baking & Pastry Associate programs since 1988. Celebrating its 75th anniversary in 2009, Kendall College also operates Schools of Hospitality Management, Business and Education. Since 1962, it has been accredited by the Higher Learning Commission of the North Central Association of Colleges and Schools (phone: 1.800.621.7440). Kendall College is a member of the Laureate International Universities network.

Media Contact:
Amber Cerda, acerda@kendall.edu, 312-752-2472
Maria Alexandra Velez, mvelez@kendall.edu, 443-627-7112